Recipe courtesy of Rebecca Anderson
Bek's Lemon Meringue Tea Cakes
- Level: Intermediate
- Yield: 24 tea cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 162
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 28
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 3
- Cholesterol
- 9
- Sodium
- 199
- Total: 41 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 11 min
Ingredients
One 18-ounce box lemon cake mix
One 8-ounce container cool whip
1 egg white plus 1 cup egg whites
2 cups milk
Two 3.4-ounce packages instant lemon pudding mix
2 tablespoons sugar
1/2 teaspoon cream of tartar
1 lemon, zested
Directions
- Preheat oven to 350 degrees F.
- Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin. Flour your hands or the back of a spoon and press dough, flattening it like a pie crust. Bake for 8 minutes. Remove from oven and allow to cool before removing from pan.
- Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick.
- Add 1 tablespoon of pudding mix on top of each cake and spread.
- Raise temperature of oven to 425 degrees F.
- Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stiff peaks form. Fold in the zest of 1 lemon. Spread or pipe 1 tablespoon of meringue on top of each cake. Cover the top completely. Bake at 425 degrees F until tips are slightly golden, about 3 minutes.